Chicken Curry Recipes are a perfect choice for a delicious and satisfying dinner. Among the top picks, butter chicken stands out with its creamy tomato-based sauce, while spicy chicken vindaloo offers a fiery kick for those who love bold flavors. Coconut chicken curry brings a tropical twist with its rich and fragrant coconut milk.

For a quick and easy option, try a simple one-pot chicken curry recipe with basic spices and vegetables. Another favorite is the classic Indian chicken tikka masala, which combines smoky grilled chicken pieces with a flavorful curry sauce. These Chicken Curry Recipes are sure to make your dinner both tasty and memorable, no matter which one you choose.

1. Chicken Vindaloo

Ingredients

• Chicken – 1 lb (cut into chunks)
• Potatoes – 2 (cut into big chunks)
• Coconut Milk – 1 cup
• Salt – as needed
• Oil – 1 tablespoon

To Grind

• Fried Onions – (Birista) – 1 cup
• Ginger – 1½ pieces
• Coriander seeds – ½ teaspoon
• Dry Red Chillies – 5 to 8 (use chilly powder as needed)
• Mustard Seeds- ½ teaspoon
• Cumin seeds – ½ teaspoon
• Cinnamon stick – 1 small pieceCloves – 3
• Garlic – 6-8 cloves
• Vinegar – 2 teaspoon

Process

1. You can use store bought fried onions for this recipe. If not, sliced the onions and deep fry in oil till it turns crispy and brown in colour.
2. Grind together all the ingredients under “to grind” adding water as needed to make a very smooth paste.
3. Mix this paste with the chicken and let it marinate for at least 30 minutes.
4. Heat oil in a pan and add the marinated chicken along the masala (marinade).
5. Add the coconut milk, potatoes and required salt to this. Add more water if you want more gravy.
6. Cover and cook till the chicken is done and oil separates from the gravy.
7. The fried onions and the red chillies give bright red colour to the gravy. So it does not need any garnishing.

2. Methi Chicken

Ingredients

• Chicken – 1 lb (cut into 1 bite size pieces)
• Green Chillies – 2
• Fenugreek leaves (methi)– 1 bunch about 2 cups
• Tomatoes – 2 (pureed)
• Onion – 2 (finely chopped)
• Ginger garlic paste – 1 tablespoon
• Yoghurt – 2 tbsp (beaten)
• Garam masala powder – ½ teaspoon
• Turmeric Powder – ½ teaspoon
• Coriander powder – 2 tablespoons
• Cumin powder – ½ teaspoon
• Chilly powder – 3 teaspoons
• Cumin seeds – ½ teaspoon
• Oil – 3 tablespoons
• Fennel seeds – ½ teaspoon
• Salt – as needed
• Fennel powder – ½ teaspoon

Method

1. Take a heavy bottomed pan, heat the oil and splutter the cumin and the fennel seeds.
2. Add the chopped onions and sauté till its golden brown.
3. Add the ginger garlic paste and green chillies. Fry for a minute till the raw smell vanishes.
4. Add the chicken pieces, beaten yoghurt and salt. Stir fry for a few minutes.
5. Add all the spice powders (coriander, cumin, chilly, turmeric, and fennel ­powders).
6. Add the tomato puree and required water. If you want a dry dish add very little water.
7. Cover and cook about 20 minutes till the oil separates from the masala.
8. Finally add the methi leaves and garam masala powder.
9. Cook for a minute and switch off. Tasty Methi Chicken curry is ready to be served.

3. Orange Chicken

Ingredients

• Chicken – 1 lb (2 big breasts)
• Egg – 1
• Salt – ½ teaspoon
• Ground Black pepper – ¼ teaspoon
• Corn starch – 2+1 tablespoons.
• Water – ¼ cup
• Green Onion – 3 stalks (finely chopped)
• Dried red chilly – 4 (deseeded and chopped)

Sauce mix

• Orange juice – (preferably fresh squeezed) 1.5 cup
• Garlic (grated) – 1 cloves
• Ginger (grated) – ½ teaspoon
• Soya sauce – 2 tablespoons
• Brown sugar – 4 tablespoons.
• Chilli-garlic sauce – 1 tablespoon.
• Salt – to taste
• Sesame oil – 1 tablespoon.

Method

1. Clean the chicken and cut into small pieces.
2. Mix the chicken with salt, pepper and lemon juice.
3. Add the egg and 2 tbsp. of corn starch to the chicken and mix well.
4. Shallow fry or deep the chicken piece till they turn light brown. Drain the excess oil and keep it aside.
5. Mix all the ingredients under mix.
6. Add the sauce mix to a pan / wok and bring it to a boil.
7. Mix 1 tablespoon of corn starch with water add this gradually to the sauce till the sauce thickens up.
8. Add the fried chicken pieces, dried red chilly and green onions to the sauce.
9. Simmer for a few minutes and switch off. Garnish with dry orange peel or green onions and serve over steamed rice.

4. Chicken 65 Dry

Ingredients : 1

• Turkey Chicken (Boneless Skinless) – ½ lb (app. 250 gm)
• Ajinomoto – ½ teaspoon
• Pepper powder – 2 teaspoons
• Ginger-garlic paste – 1 teaspoon
• Salt – 1 teaspoon
• Oil – for frying

Ingredients : 2

• Cumin seeds – ¼ teaspoon
• Curry leaves – 5
• Coriander powder – ½ teaspoon
• Chilly powder – 1 teaspoon
• Cumin powder – ½ teaspoon
• Ajinomoto – ½ teaspoon
• Red food colour – ¼ teaspoon
• Garlic – 5-6 cloves (minced)
• Ginger-garlic paste – 1 teaspoon
• Oil – 1 tablespoon
• Cilantro – For garnished (finely chopped)
• Onion – for garnished (chopped lengthwise)
• Salt – to taste
• Lemon juice – few drops

Method

1. Wash and cut boneless skinless turkey/Chicken into bite size pieces.
2. Mix the turkey pieces with all the ingredients from list 1 and let it marinate for 20-30 minutes.
3. Heat oil in the pan and fry turkey/chicken pieces. Darin excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves garlic, ginger garlic paste and fry for a minute stirring ­continuously to avoid burning.
6. Now add cumin powder, chilly powder, coriander powder, ajinomoto, chilly garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnished with onion and cilantro. The chicken/turkey 65 is ready to be served.

5. Chicken Tawa Fry

Ingredients

• Chicken – 500 gm
• Ginger paste – 1 tablespoon
• Onions – 2 (finely chopped)
• Garlic Paste – 1 1tablespoon
• Turmeric – ½ teaspoon
• Tomato – 1½ (chopped/pureed)
• Garam masala – 1 teaspoon
• Methi Dana (Fenugreek seeds) – 1 teaspoon
• Capsicum – (cube)
• Onion – 1 (cube)
• Red chillies – 2
• Cream – ½ cup
• Coriander leaves – for ­garnished
• Salt – to taste
• Lemon juice – 1 teaspoon

Method

1. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
2. Add chopped onion and sauté it.
3. Add the tomatoes, ginger-garlic paste, turmeric, chilly powder, garam ­masala powder and sauté.
4. Then add chicken, cream, lemon juice and let the chicken cook.
5. After chicken is cooked, add capsicum and/ or onion cubes, chopped ­coriander leaves and whole red chillies. Cook for only 2 minutes.
6. Chicken Tawa is ready to be served.

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